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Ice Cream Cone Cake

 Ice Cream Cone Cake Yesss! An Ice Cream Cone Cake is a fun, whimsical treat that looks like it’s straight from a kid’s birthday dream — but it’s just as loved by adults who appreciate dessert with flair . This cake is all about playfulness, combining real cake with the look of an ice cream cone meltdown. 🍦🎂 🍦 Ice Cream Cone Cake A festive layer cake topped with upside-down ice cream cones and drippy “melting” ganache! 🎉 Great for birthdays, summer parties, or anytime you want to show off. 🍽️ Serves: 10–12 ⏱️ Total time: ~2 hours (includes cooling & decorating) 📝 Ingredients Cake (any flavor you love — here's a classic vanilla): 2½ cups all-purpose flour 2½ tsp baking powder ½ tsp salt ¾ cup unsalted butter, softened 1¾ cups granulated sugar 4 large eggs 1 tbsp vanilla extract 1 cup whole milk Buttercream Frosting: 1½ cups unsalted butter, softened 5–6 cups powdered sugar 2–3 tbsp milk or cream 1 tbsp vanilla extract Foo...
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Hashbrown Egg Cups Recipe

 Hashbrown Egg Cups Recipe


Hashbrown Egg Cups Recipe

These Hashbrown Egg Cups are a perfect breakfast option or brunch dish. They’re easy to make, full of flavor, and customizable with your favorite toppings.

Ingredients:

  • 2 cups frozen hashbrowns (or freshly shredded potatoes)
  • 1/4 cup shredded cheddar cheese (or your favorite cheese)
  • 2 tablespoons olive oil or butter
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)
  • Fresh herbs or chopped green onions for garnish (optional)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 400°F (200°C) and lightly grease a muffin tin with cooking spray or butter.

  2. Prepare the Hashbrowns:

    • If you're using frozen hashbrowns, make sure they are thawed and drained well of any excess moisture. You can squeeze them in a clean kitchen towel to remove the moisture.
    • In a bowl, combine the hashbrowns with shredded cheese, olive oil (or melted butter), salt, pepper, and optional garlic powder and onion powder. Mix well until everything is evenly combined.

  3. Form the Hashbrown Cups:

    • Divide the hashbrown mixture evenly between the 6 muffin tin cups. Press down firmly to form a nest-like shape, ensuring the hashbrowns create a cup shape in each well.
    • Bake for 15-20 minutes, or until the hashbrowns are golden brown and crispy around the edges.

  4. Add the Eggs:

    • Once the hashbrown cups are baked, carefully crack one egg into each hashbrown cup. Sprinkle a little more salt and pepper on top of the eggs.
    • Return the muffin tin to the oven and bake for an additional 8-12 minutes, or until the eggs are cooked to your desired level of doneness. For runny yolks, check at 8 minutes; for fully cooked yolks, check at 12 minutes.

  5. Garnish and Serve:

    • Once the egg cups are done, remove the muffin tin from the oven. Let them cool for a few minutes.
    • Garnish with fresh herbs, chopped green onions, or a little extra cheese if desired.

Serving Suggestions:

  • Serve these Hashbrown Egg Cups with a side of fresh fruit or a simple salad for a well-rounded meal.
  • You can also add cooked bacon, sausage, or vegetables to the hashbrowns before baking for added flavor.

These Hashbrown Egg Cups are a great way to start your day with a filling and flavorful meal that’s easy to customize to your taste. Enjoy!

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